prep time: 5 minutes (not including time to make the dressing) cook time: 10 minutes
•
yield: 2 servings
prep time: 5 minutes (not including time to make the dressing) cook time: 10 minutes
•
yield: 2 servings
1 tablespoon Paleo fat, such as lard, coconut oil, or avocado oil
2 (4-ounce) filet mignons
1½ teaspoons fine sea salt
½ teaspoon fresh ground black pepper
2 slices bacon
2 tablespoons minced shallots
¼ cup Bacon Marmalade ( see here ), for serving
salad:
2 cups mixed greens
4 cherry tomatoes, cut in half
¼ cup Onion-Infused Dressing ( see here )
1. Heat a cast-iron skillet over medium-high heat; once hot, place the fat in the pan. While the pan is heating, prepare the filets: Pat the filets dry and season them well with the salt and pepper. Wrap a piece of bacon around the sides of each filet and secure with a toothpick.
2. When the fat is hot, place the bacon-wrapped filets and shallots in the pan and sear for 3 minutes, then flip them over and sear the other side for 3 minutes. Remove from the skillet for a rare filet, or continue to cook until done to your liking (see the chart below). Thicker filets will take longer. Using tongs, hold the filets on their sides to cook the bacon, rolling them to cook the bacon all the way around.
3. Remove the filets from the pan and set aside on a cutting board to rest while you prepare the salad.
4. Place the greens and tomatoes in a bowl and toss lightly with the dressing.
5. Place the filets on plates and top each with 2 tablespoons of Bacon Marmalade. Serve the salad on the side.
busy family tip: For easy additions to meals, my fridge door is always filled with homemade dressings and sauces, two of which are Bacon Marmalade ( see here ) and the Onion-Infused Dressing ( see here ) used here.
